🥃 Bundaberg

Bundaberg, known locally as «Bundy», is an Australian dark rum made from molasses and one of the most recognisable local drinks in Australia. It is made in Bundaberg East, Queensland, by the Bundaberg Distilling Company. The company was founded in 1888, the first rum was bottled in 1889, and today the brand belongs to Diageo.

History. According to the Australian Food Timeline, the company was set up to use molasses, a by-product of sugar production. The main driver was local entrepreneur Frederick Buss, who gathered investors in 1888. The company only made a profit in 1898. Fires and floods halted production, and at different periods the distillery had different owners. According to reference works, Diageo acquired the brand around 2000; sources give different dates.

How it is made. The base is molasses from the neighbouring sugar mill. Australian Bartender writes that the yeast strain was refined in 1951 to give more alcohol and fewer acids. The distillation process is not described in detail in our sources.

Range. Besides the basic rum, premium versions aged in oak are known, including Bundaberg Reserve, and a release aged 18 years. Strength and barrel type depend on the version, so do not assume that all bottles with this name are the same.

Why it matters to you. A dark colour and a sweet taste do not mean a weak drink, so check the strength on the label. In the EU rum is a separate category of spirit drinks with a minimum of 37.5% ABV, but Australian rules may differ. The WHO reminds us: there is no safe level of alcohol consumption.